Introduction. Microbiological food safety

被引：50

作者：

Meng, JH ^{[1
]}

Doyle, MP

机构：

[1] Univ Maryland, Dept Nutr & Food Sci, College Pk, MD 20742 USA

[2] Univ Georgia, Ctr Food Safety, Griffin, GA 30223 USA

来源：

MICROBES AND INFECTION | 2002年 / 4卷 / 04期

关键词：

food safety; foodborne diseases; food microbiology;

D O I：

10.1016/S1286-4579(02)01552-6

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

This current focus covers a broad range of emerging microbiological issues in food safety, from chronic effects of campylobacterosis and bacterial antimicrobial resistance to microbial survival and growth on fresh fruits, and vegetables, and advanced technologies for detection and inactivation of foodborne pathogens. (C) 2002 Editions scientifiques et medicales Elsevier SAS. All rights reserved.

引用

页码：395 / 397

页数：3

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